Skillet Chicken Parmesan with Zucchini an easy and healthy recipe that the whole family will love! This one-pan meal combines summer fresh vegetables and herbs with lean, boneless chicken breast & whole wheat pasta and is topped with ooey gooey cheese!
I know what you are thinking…another zucchini recipe? LOL 🤣 I told you that I would be sharing a number of zucchini recipes because our garden was over-flowing with the summer veggie! I tried to use just as much of the zucchini from our garden as I possibly could. I couldn’t stand to see all that wholesome goodness go to waste!! I promise just have one more after this Skillet Chicken Parmesan with Zucchini . I promise that they are all very yummy & deserve a place on the blog. 😋 Let’s see…so far in my zucchini series I have shared my Healthy Zucchini Taco Boats & my Summer Squash Egg Bites, both of which we really enjoyed and continue to enjoy on a regular basis. I hope you are enjoying my series on zucchini and please let me know in the comments if you would like more recipes like these!
And now back to this Skillet Chicken Parmesan with Zucchini recipe! Do you love skillet or one-pan recipes as much as I do? I think there is nothing better than a yummy meal that comes together in one pan! They come together so easily and clean-up is a breeze – there is only one pan to wash! 🤗 That makes this mama very happy!!
In this Skillet Chicken Parmesan with Zucchini, I use garden fresh tomatoes, tomato paste, chicken broth and fresh herbs to make a super yummy and flavorful sauce for dish. The boneless chicken breasts, whole wheat pasta and zucchini all cook in the sauce as well. Then the final step is to smother the dish with ooey-gooey mozzarella cheese!! So yummy!! 😋
The inspiration for my Skillet Chicken Parmesan with Zucchini came from this recipe from a great blog called Simple Bites!
Here is your recipe for Skillet Chicken Parmesan with Zucchini:
- 2 tbsp. extra virgin olive oil
- 1 large sweet, yellow onion, chopped
- 3-4 cloves garlic, minced or pressed
- 2 lbs. fresh tomatoes, chopped (approximately 10-12 whole tomatoes or 30-40 cherry tomatoes) OR 2 (15 oz.) cans diced tomatoes
- 1.5 lbs. boneless, skinless chicken breasts, chopped into bite-size pieces
- Sea Salt & fresh ground pepper, to taste
- 2 tbsp. tomato paste
- 1+ cups reduced-sodium chicken broth (may need a bit more to cover pasta)
- 1 tbsp. fresh basil or 1 tsp. dried basil
- 1 tbsp. fresh oregano or 1 tsp. dried oregano
- 1 tbsp. fresh rosemary or 1 tsp. dried rosemary
- 2 medium zucchini, seeds removed and chopped
- 1 box (15-16 oz.) 100% whole wheat penne pasta
- 1 cup shredded mozzarella cheese
- Parmesan Cheese and fresh herbs for garnish.
- Heat olive oil in a large, deep skillet over medium-high heat.
- Once hot, add onion and garlic to the pan.
- Sauté for 3-4 minutes or until onion is soft and beginning to turn translucent.
- Add tomatoes to the pan. If using fresh tomatoes, cook for 4-5 minutes or until they begin to break down. If using canned tomatoes, just warm through.
- Use a potato masher to mash tomatoes and break them down into more of a sauce.
- Add pieces of chicken and sprinkle with salt and pepper.
- Cook chicken for 2-3 minutes, per side, or until beginning to brown.
- Add tomato paste, broth, fresh herbs, zucchini and pasta. Stir to combine. Add more broth if needed to cover pasta.
- Cover and cook for 10-15 minutes or until pasta and zucchini are cooked to al-dente. Turn off heat.
- Sprinkle with mozzarella cheese, cover and let stand for 5 more minutes or until the cheese has melted.
- Sprinkle with parmesan cheese and garnish with fresh herbs.
- Enjoy!